In The Kitchen


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We’ve been hard at work in the test kitchen. We think we’ve perfected our light and crispy Dutch Baby pancakes as well as a cheesy and rich Egg Toast. Brunch will be an exciting time once Maker’s Common opens its doors. Then there’s the meaty side of things. Dry-Cured Salami, Duck Prosciutto, Salami Cotto, and Coppa Cotta are all off to a delicious start! It’ll be another two weeks before we can taste-test the dry-cured Capicola but it smells amazing!! Another labor of love that we embarked on was a hybrid Hot Sauce – half vinegar base, half lacto-fermented. We’ll have these available for sale at Mission Cheese shortly.

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